Bright dark cherry and plum fruits, spice and a real taste of the Warboys Vineyard, this
wine has soft silky tannins with great length and depth of flavour.
Aromoa: Spice, licorice and plum from the Shiraz combine with the dark forest berries of the
Grenache.
Have it with slow cooked Lamb Shanks with roast potatoes and vegetables

The picturesque Warboys Vineyard in McLaren Vale lies in a small valley where the old Shiraz vines of the south facing slope complement the Grenache on the north facing slope. The Shiraz has its roots set in deep dark loam and river wash with some underlying alluvial clays. In comparison the Grenache faces north and draws nutrients from shallow dark loam over limestone.
In the lead up to the 2015 harvest, a normal winter was followed by some hot December and January weather, with some timely and freshening rainfall arriving just prior to picking commencing. A very dry February and March allowed vintage to proceed without interruption, albeit early again, with most varieties ripening towards the end of February/early March.
Although a compressed vintage, ripening was predictable, allowing us to harvest fruit in optimal condition. The generally low crop levels combined with the warm ripening period allowed for ideal development of concentrated fruit and ripe tannins. All fruit was handpicked, with final yields around 1.5 – 2 tonnes per acre; these whole bunches being chilled before transport to the winery.

Winemaker Notes

The Shiraz grapes from our 1940’s planting were hand-picked and spread for triage pre-crushing into small ½ tonne fermenters, which were then placed in a cool room and chilled to between 5 and 10°C. Here they stayed macerating the skins. We were then able to co-ferment a small parcel of the 1964 planted Grenache with some of this Shiraz when it was harvested a week later. Here, cold Shiraz was placed in the bottom of some small fermenters and the Grenache crushed in on top. This, combined with a couple of fermenters that had whole bunches of Grenache layered on the bottom onto which were crushed more berries, has added complexity to the final wine. Both varieties were basket-pressed at the end of fermentation, with the press wine and free run being transferred to older French oak hogsheads and 1 year old French puncheons. Assemblage was conducted pre-bottling in February 2016. The final single vineyard blend consists of 60% Shiraz and 40% Grenache.